Fast facts: The bar and restaurant is a concept from Dallas-based FreeRange Concepts, which recently opened upscale bowling alley/bar/restaurant Bowl & Barrel. A horseshoe-shaped bar anchors the interior dining area, which combines lots of natural light with darker colors of the tables.

The menu includes a section of small, shareable plates including roasted bone marrow, charcuterie and roasted cauliflower; salads, sandwiches and burgers; main dishes that include tamal pie, crab cakes and a Wagyu steak; and chilled oysters and shrimp. The drink menu includes nearly 30 varieties of whiskey — scotch, bourbon, rye and blends — 10 signature cocktails, nearly 20 wines and 10 beers on tap. What’s more, rosé wine is $4 per glass before 4 p.m.

Impressions: Thinly sliced green apples added tang and crunch to a tasty chicken club sandwich, while a generous sprinkle of minced mint leaves and a nicely balanced vinaigrette elevated an accompanying quinoa salad, which is a choice with all sandwiches.

Tempura-battered shishito peppers and sliced mushrooms made for a fun appetizer. Crabcakes offered nice flavor but could have used a bit less filler. A cocktail menu offered plenty of intriguing choices. We started with a refreshing mezcal mule, which added blackberries to mezcal, ginger beer and lime juice. The caipirinha is on deck for our next visit.